14 March 2013

With the awakening of Spring comes one of our eagerly awaited rituals. We head to our local fishmongers for sablefish, known by its more common name "black cod." Sablefish is highly prized for its intensely rich, buttery flavour and delicate texture. It is sometimes referred to by the nickname “butterfish.” Although commonly called “black cod,” this deep-sea fish, which can live up to 5,000 feet (1,500 metres) below the sea, is not part of the cod family at all. Old habits die hard. As early as the 1840s, when fishermen from the East migrated to the coast to take up their nets, practically all fish were dubbed cod. Red snapper, black rockfish, blue rockfish and even my beloved Ling cod, which is neither a ling nor a cod, fell to the same fate. Naturally, the name “black cod” was also attached to the sleek and softly textured sablefish, or Anoplopoma fimbria.

The peak season to purchase and prepare fresh black cod is NOW! The season is generally in the early Spring, beginning in March. Spring has truly arrived when we find this buttery fish at the market. Black cod is a moist and delicate fish that contains high amounts of heart healthy omega 3 fatty acids containing nearly as much omega 3 as salmon. You can steam it, pan roast it until it’s crispy, sous vide it or do with it whatever you like. It has a high fat content, and is almost fool-proof, because even if you overcook it, it has such a high fat content it won’t dry out. Perfect for those fish-phobes out there! Perhaps the most surprising tip is about the black cod’s heart, which is not a heart at all but is a muscle hidden within the ear (not the cheek), with the consistency of a scallop. A delicacy I would love to try some day. I wonder if my fishmonger would have them?

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Give a man a fish and you feed him for a day.

Teach a man to fish and you feed him for a lifetime.

Chinese Proverb

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Black cod are native to the Pacific Ocean and British Columbia but are primarily exported to Japan, therefore most recipes found will call for an Asian presentation with sake or miso somewhere in the mix that compliment the flavours nicely. Although this is delicious I was in the mood for the flavours of the Mediterranean. With sablefish in season and at a good price I happily scooped it up at one of our local fishmongers. It's texture lends well to a light breadcrumb coating with a hint of fennel. A tasty fennel tzatziki was the perfect accompaniment. I served it with a colourful Greek salad and some lemon orzo for a taste of the Mediterranean. What better way to welcome Spring. All recipes from the More Than Burnt Toast Kitchen.

Spoon the yogurt into a fine mesh strainer lined with several layers of heavy-duty paper towels or cheesecloth and drain over a bowl for 15 to 20 minutes. In a separate small bowl add shredded fennel and 1/2 teaspoon of salt. Allow to sit.

Discard liquid from yogurt bowl and scrape the yogurt into another bowl using a rubber spatula. Using your hands, squeeze fennel to extract as much liquid as possible. Add fennel and remaining ingredients to yogurt and stir well.

Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered about 9 minutes. Add peas and juice of 1 lemon. Continue cooking until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about another 9 minutes. Remove from heat. Mix in lemon zest and parsley.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Thank you Elena. I had to Google translate your comment since I do not speak Spanish, Thank you very much for visiting my blog. Glad that you were curious.Here is your comment in English,

"I think it's the first time I come to your blog, I've seen friends commenting on other blogs and curiosity I could, but I have not taken any disappointment, you have a good and entertaining blog, congratulations, I look forward to seeing you."

I have a great fish market close by but don't think I have ever seen black cod there, or maybe I overlooked it, but I'm going to ask about it the next time I'm there. Your tzatziki sounds wonderful and so fresh tasting, Val. Love the addition of fennel. What a beautiful meal.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.